Oreo cheesecake bars are simple cheesecake treats that take cookies & cream desserts to the next level. Easy to make but enough to feed a crowd, this is a simple, sharable party-pleaser.
Oreo Cheesecake Bars
Hello and welcome to another episode of my cheesecake addiction.
Cheesecake is by far one of my favorite desserts; I’ve shared a classic cheesecake recipe, a no-bake version, a chocolate version, a pumpkin version, a brownie version, and quite a few others.
This was actually the first cheesecake-type of recipe I ever made. My mom found its ancestor in a Kraft magazine years ago and it was a well-loved party favorite, falling just behind her Angel Food Cake in terms of requests. This recipe has since been tweaked to perfection to be the Oreo cheesecake bars you see here.
A smooth, creamy cheesecake layered over a crunchy Oreo crust, peppered with chocolate cookie pieces. It’s no surprise this recipe was always such a hit. It’s also so easy to make! Served in a 13×9 pan this recipe easily makes enough to feed a party. And did I mention that there’s no fussy water bath required?
What You Need:
We have a pretty standard cast of characters for these cheesecake bars.
- A homemade Oreo crust made from pulverized cookies, melted butter, and a dash of salt.
- Cream cheese. Set this out to soften at least an hour before beginning your Oreo cheesecake bars.
- Sour cream. I’ve mentioned this before in one of my thousand other cheesecake renditions, but sour cream adds an excellent and very necessary depth of flavor to cheesecake.
- Eggs. You’ll need 4 large. Ideally these should be at room temperature as well. To quickly bring eggs to room temperature, place them in a bowl of warm (not hot!) water for 15 minutes.
- Sugar. You’ll use granulated for this recipe
- Vanilla extract.
Nothing too fancy here.
Tips for Perfect Cheesecake Bars
- For best results, use room temperature ingredients. Having all of your ingredients at the same temperature ensures a smooth, well-combined, lump-free cheesecake (without having to run your mixer on high-speed and risk over-beating and compromising the texture).
- Don’t over-beat the batter. This incorporates too much air into the batter and can yield a cheesecake with cracks (which aren’t a huge deal for cheesecake bars) and a sub-par final texture.
- Don’t over-bake the cheesecake bars. This can yield bars with a spongy texture and eggy taste.
Cheesecake doesn’t get much easier than this — there’s no water bath to worry about and no pressure, it’s just a matter of stirring your ingredients together and layering them over your cookie crust into a pan.
Sweet, simple, and so good.
Enjoy!
More Recipes You Might Like:
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Oreo Cheesecake Bars
Ingredients
- 40 Oreo cookies divided
- 4 Tablespoons butter melted (55g)
- ¼ teaspoon salt
- 32 oz cream cheese softened to room temperature (910g)
- 1 cup granulated sugar (200g)
- 3/4 cup sour cream (180g)
- 4 large eggs room temperature preferred
- 1 teaspoon vanilla extract
Recommended Equipment
Instructions
- Preheat oven to 325F (160C). Line a 13x9 baking pan with foil and set aside.
- To make the crust, place 25 of your Oreo cookies in a food processor and pulverize until they are fine crumbs. Add butter and salt and pulverize again, until completely combined.
- Pour cookie crumb mixture into prepared baking pan and use the back of a spoon to press the crumbs firmly into an even layer. Set aside.
- Break your remaining 15 Oreo cookies into pieces -- do not completely pulverize them but break them into fragments (to do this, I place the cookies in a large Ziploc bag and whack them a few times with a rolling pin). Set aside.
Cheesecake Layer
- In a stand mixer (or in a large bowl with a hand-mixer), cream together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well.
- Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
- Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition)
- Stir in vanilla extract and then use a spatula to stir in cookie pieces.
- Spread cheesecake batter evenly over prepared cookie crust. If desired, sprinkle a few additional Oreo pieces over the top of the cheesecake.
- Bake on 325F (160C) for 40 minutes, or until center is set (center should bounce back if lightly touched).
- Allow to cool to room temperature, and then place in refrigerator for at least 6 hours before cutting and serving.
Nutrition
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I originally published this Oreo Cheesecake Bar recipe 05/04/2017. Recipe updated to include more notes, additional photos, and a how-to video 01/19/2019.
Betty says
Could I use chocolate graham crackers for the crust and use Oreos in the cheesecake? Need to make bars in 24×18 in sheet pan for a women’s shelter and Oreos would get expensive.
Sam says
Hi Betty! A chocolate graham cracker crust should work just fine and I do recommend adding the oreo piece on top of the cheesecake layer. 🙂
Jillian says
Can I freeze these.
Sugar Spun Run says
Hi, Jillian! Yes, you can. 🙂
Mariana says
This cheesecake recipe could not be any tastier or simpler! I was told this was my BEST cheesecake yet. I only had 16oz of cream cheese so i halved the filling recipe and used an 8×8 dish with the same amount of time in the oven. I will definitely be making these again!
Sam says
I’m so happy to hear they turned out so well for you, Mariana! <3
Emma says
This is such a great recipe! My brother loves Oreos so I added more than double into the cheesecake and it turned out fantastic! Thanks Sam!
Sam says
I”m so glad to hear this!! Thank you so much for letting me know how it turned out! <3
Irene says
I tried this and it came out perfect! My 3-year old son loves it soo much.
I’d made it twice in a week now. Thank you so much!!
Sam says
I am so glad everyone has enjoyed them so much, Irene! 🙂
Patricia says
I prepared this recipe today. I have them in the refrigerator for the overnight process. I want taste them untill tomorrow, but everything seem to look devine. I did use the foil no cracks. I just know they will taste delious.
Sugar Spun Run says
Thank you for trying my recipe, Patricia! I hope that the oreo cheesecake bars taste as good as they look. Enjoy! 🙂
Donna Stewart says
Hey Sam, I’ve not tried the oreo cheesecake yet but definitely will for my next practical session at school. By the way I’ve tried your classic cheesecake and it was wonderful, everybody loved it.
Sugar Spun Run says
I am so glad that you enjoyed the cheesecake, Donna! I hope that you enjoy this recipe when you try it too. Thanks for commenting. 🙂
Martha says
Amazing! and so easy to make, my family loved them 🙂 So happy I found this site, everything I have made turned out absolutely delicious. Thank you!
Sam says
I am so glad everyone liked the oreo cheesecake bars, Martha! I hope you love everything you try. 🙂
Maddie says
Hi, I was just wondering if I should use salted or unsalted butter? Thanks so much!!!!
Sugar Spun Run says
Hello, Maddie! Either would work for this recipe. 🙂
Gabrielle Schaab says
Hi! When you say sandwich cookies divided, do you mean remove the cream filling from all of them for both the crust and for the ones mixed into the cheesecake filling?
Sam says
Hi Gabrielle! No, I just mean that some of the cookies in the ingredient list will be used for the crust and some will be used for the actual cheesecake layer. No need to remove the cream from any of them. I hope that helps!
Venus says
Can you make this 2 days im advance?
Sam says
Yes that will be fine. Enjoy! 🙂
Marlene says
In your pictures of the cheesecake bars, it does not appear to be any Oreo pieces in your bars? Am I correct?? They look awesome though.
Sam says
It is Oreo pieces 🙂
Teresa says
Do you add the remaining Oreo before or after refrigerating?
Sam says
Add them before baking, stir them into the batter (see step #8) and if you want to add any extras on top place them before baking as well. I hope that helps!!
Katherine says
This looks fantastic! Just discovered your website and I’m loving it!
Sam says
Thank you, Katherine! 🙂